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Spinach Dip in a Cob Loaf

The tastiest Spinach Dip you will ever eat sitting in its own edible bowl.


  • 1 (250 g) packet of frozen spinach, thawed and chopped

  • 1 (65 g) packet of instant spring vegetable soup mix (alternatively french onion soup mix may be used)

  • 1 Bunch of spring onions, chopped

  • 1 (290 g) can water chestnuts, finely chopped

  • 1 (250 g) cartons sour cream

  • 1 cups mayonnaise


  • 1.

    Combine all ingredients, mix well and leave to sit in bowl for *5 minutes.

  • 2.

    Cut a layer off the top of the cob loaf and hollow it out, making a bowl out of the bread.

  • 3.

    Tear excess bread into bit size pieces and place around cob loaf on serving platter.

  • 4.

    Add mixture to the hollowed cob loaf and serve.


*Note: For best results the dip mixture is best made the day before and kept in fridge overnight to give all the ingredients time to mesh together.

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5 comments • 6 ratings
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Posted by Justina4Report
Good easy to make
Posted by Justina4Report
Posted by Justina4Report
Good spicy flavour easy to make.
Posted by Justina4Report
Good spicy flavour and so easy
Posted by jackicamReport
You could still do this hot but it sounds really nice as a cold dip - have to give it a try this way. I usually wanna hog the whole thing anyway.